So, here I am; back in a real kitchen after 2 months on the road, taking in the sights, smells and certainly the tastes of North America.
The only difference is that, this time, I’m cooking in Central America – Panama to be precise! I am so stoked to be back cooking and making awesome food for some awesome people…and for you guys, of course!
I had been waiting to make this dish for about a week before I actually got chance to. Heavily inspired by the wonderful raw tacos from Evolution Foods in San Diego, I tried to recreate what I figured was a similar recipe, with the difference of using red cabbage for the taco “shells”. Red cabbage is perfect as it not only has a great crunchy consistency, but it brings some real colour to the plate – and we all know that the first bite is with the eye.
This dish is so filling you wouldn’t believe, and PACKED with great stuff for you – all totally raw! My friend Rio hates both almonds and walnuts but seriously loved this meal. Also, unlike many raw meals, this is super simple and quick to make, taking about 20 minutes overall. I’m a total convert and will be making this again real soon.
1 cup raw almonds
1 cup raw walnuts
1/2 medium onion, chopped
1/8 cup olive oil
1 teaspoon paprika
1/2 teaspoon turmeric
pinch of salt
2-3 tablespoons tomato puree
1/2 tablespoon molasses*
4 medium red cabbage leaves
4 heaped tablespoons hummus
4 heaped tablespoons guacamole (from this recipe)
a few sprigs of fresh coriander
*as a cheat, instead of the molasses and tomato puree, you can use 2 tablespoons of BBQ sauce instead; but do be aware that this will make the dish not raw. It will also make it ridiculously tasty – I love BBQ sauce!
Place the almonds, walnuts, onion, olive oil, paprika, turmeric and salt into a blender/food processor and pulse until it’s the texture of ground beef
Add in the tomato puree and molasses and pulse for a few more seconds. Be sure not to pulse too much, or you’ll end up with a pate consistency
Place 2 red cabbage leaves on each plate, and put 1 heaped tablespoon of hummus in each
Top this with 1 heaped tablespoon of guacamole, then divide the nut “meat” between the 4 cabbage leaves
Top with a few sprigs of fresh coriander and serve with a quinoa salad or grated carrot salad
You can substitute walnuts for pecans if you like, or if you have certain food allergies, pretty much any nuts can work. I do recommend walnuts, however, as they are very high in omega-3s, something that is always good news for vegans!
Be sure not to go too overboard with the sides for this, as you simply won’t be able to eat them. This is what I love about raw food: not only is it really delicious, even a small amount fills you up with nutritional awesomeness for the rest of the day. I can’t wait to make this again!!